Vegan Tofu Tikka in oven Indian style
Vegan Tofu Tikka is marinated tofu in spices, grilled in the oven for a flavorful, Indian-style dish, perfect with chutney.
Equipment
- Oven
Ingredients
- 400 gram Firm Tofu
- 2 capsicum
- 2 onion
- 1 cup thick yogurt (plant based)
- 1 tbsp ginger garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp roasted cumin powder
- 1 tsp coriander powder
- 1 tsp dry mango powder
- 1 tsp chaat masala
- 1/2 tsp garam masala
- 1/2 tsp black pepper powder
- 1/2 tsp black salt
- Regular Salt to taste
- Juice of 1 lemon
- 1 tbsp mustard oil (plus little extra for brushing)
Instructions
- Cut capsicum into 1 to 1.5-inch squares as tikka recipe typically uses large, chunky pieces, should be large enough to skewer onto sticks.
- Likewise cut the onion as well.
- Then cut the tofu into 1-inch squares (cubes) that are thick enough to hold their shape when skewered for tikka.
- Add thick yogurt (vegan), ginger garlic paste, red chilli powder, turmeric powder, roasted cumin powder, coriander powder, dry mango powder, chaat masala, garam masala, black pepper powder, black salt, salt to taste, juice of 1 lemon and mustard oil.
- Give them a good mix.
- Add those capsicum, onion and tofu cubes.
- Mix well so that everything coated so well.
- Put in the refrigerator for 2 hours.
- After 2 hours, time for arranging the veggies in skewers. Begin with a piece of capsicum (bell pepper), as it serves as a colorful base.
- Next, add onion and thereafter tofu cube.
- Continue the sequence - capsicum, onion, and tofu - alternating the pieces and finish with a piece of capsicum or onion, just like you started.
- Arrange them on a baking tray.
- Brush mustard oil over the veggies.
- Place the tray in top rack of the preheated oven with only top rod and bake @230°C for 12-15 minutes.
- Thereafter change the side of skewers, brush more oil on the other side as well.
- Further bake for 5-7 minutes on same settings or until you got that charred marks on the tofu and veggies.
- Take it out and serve hot by squeezing a lemon over it and a sprinkle of chaat masala.
Notes
- You can use any other cooking oil in the absence of mustard oil but you may miss that authentic taste and aroma of tikka.
- Not just green, but you can use yellow and red bell pepper as well.
- In addition to capsicum, onion and tofu, you can add tomato cubes as well. Just remove the pith and cut the outer shell into squares like that of capsicum and onion.
- You can keep the tofu marinated from minimum 2 hours to overnight.
- If using bamboo skewers, soak it for atleast 1 hour otherwise it may catch fire in oven.
- In the absence of oven, you can roast the veggies on skewer over a stove top. It can also be grilled in microwave.